Dumas on Food: Selections from Le Grand Dictionnaire de Cuisine by Alexandre Dumas, translated by Alan and Jane Davidson

Book Description

Secondhand. Very good condition. Minor wear to book corners and edges. Some foxing marks on spine. Slipcase is in Very good condition with some minor wear to edges.

An abridgement of Alexandre Dumas' final work, published posthumously in 1873. It is a vast dictionary of culinary terms, recipes, and entertaining anecdotes. Translated by Jane and Alan Davidson.

The editors have selected and translated those pieces from the Dictionnaire that highlight Dumas' wit, storytelling and passion for gastronomy.

Part I is a glossary focused on the structure of French meals in the 19th century, and Part II is a dictionary, from A to Z, of culinary delights, from Absinth (or wormwood) to Zest.

The appendix covers the relationship between Dumas and Vuillemot, Dumas as a cook, and includes an introduction by Alan Davidson.